This recipe was inspired by a happy accident during a family vacation in Paris many years ago. During breakfast at a hotel, my mother asked if she could have fried eggs and what she received was definitely not the American version of fried eggs–a gratin dish with two perfectly baked eggs was placed in front of her instead. All I could think about was what an interesting way to make “fried” eggs: there was no worrying about having enough butter in the pan, no drama of flipping the eggs over, and no panicking that the eggs were not cooked through enough. I knew right then and there that we needed to figure out how to make them at home.
So we did! This recipe does take a bit of time because it uses the oven to cook the eggs, but this method allows you to make eggs for several people at the same time without having to stand in front of a stove flipping eggs. Another reason why this method is perfect for eggs is that the egg whites set completely but the yolk is still slightly soft–an ideal balance for breakfast lovers everywhere. Baked eggs are the ultimate weekend entertaining breakfast (but also perfect for a quiet morning with just yourself!).
It starts with small gratin dishes placed on a cookie sheet (for easy removal from the oven). Add in a couple pats of butter in each dish.
Pop the dishes into a preheated 350 degree oven for a minute or two until the butter melts. Once the butter is melted, remove the dishes from the oven and carefully add two eggs to each dish. Be careful because the dishes are super hot.
Sprinkle the eggs with salt and pepper and then pop the eggs back into the oven for 10-11 minutes until the egg whites are set.
Serve alongside your favorite toast for a French breakfast of champions–yum!
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- 4 eggs, divided
- 4 teaspoons of unsalted butter, divided
- ½ teaspoon of kosher salt, divided
- ½ teaspoon of ground black pepper, divided
- Preheat the oven to 350 degrees.
- Place two personal-sized gratin dishes on a cookie sheet (for easily removal from the oven) and add two teaspoons of butter in each gratin dish. Place the gratin dishes into the oven for 1-2 minutes, or until the butter is melted.
- When the butter is melted, remove the gratin dishes from the oven. Carefully add two eggs into each dish. Sprinkle salt and pepper over the two dishes.
- Place dishes back into the oven for 10-11 minutes, until the egg whites are set. Serve immediately with your favorite type of toast and fruit salad!
222 calories | 2gm carbohydrates | 0gm fiber | 13gm protein | 19gm fat | 9gm saturated fat | 723mg sodium | 446mg cholesterol | 2mg iron | 61mg calcium